baked rigatoni with shrimp and feta
This recipe was found in "Dinner Made Easy", a Winn-Dixie publication- sounded so good I just had to try it. You don't see many dishes that feature pasta, shrimp and feta, my three favorite things. My feta was with Mediterranean Herbs - gave it a unique taste. An easy, favorite go-to dish.
yield
4 to 8 servings
prep time
20 Min
cook time
45 Min
method
Bake
Ingredients For baked rigatoni with shrimp and feta
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1 pkg(12oz) rigatoni
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1 lbextra-large shrimp, peeled and deveined
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3 Tbspextra-virgin olive oil
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1shallot, finely chopped
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1 Tbsptomato paste
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3garlic cloves, finely chopped
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1/2 tspdried oregano
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1/4 tspred pepper flakes
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1/4 cdry white wine
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1 can(28oz) crushed tomatoes
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salt & pepper
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6 oz(1-1/2 cups) feta cheese, crumbled
How To Make baked rigatoni with shrimp and feta
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1Preheat oven to 425 degrees. Cook pasta according to package directions, then drain and return to pot. -
2Saute shrimp in 2 tbsp. oil in a large non-stick skillet over medium-high heat until lightly browned and cooked through, about 5 minutes; transfer to plate.
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3Add remaining 1 Tbsp oil to now empty skillet and cook shallot until softened, about 1 minute. Add tomato paste, garlic, oregano, and red pepper flakes and cook until fragrant, about 30 seconds.
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4Stir wine into skillet and simmer for one minute. Add crushed tomatoes and return to a simmer. Stir tomato mixture and shrimp into pot with pasta. Season with salt and pepper to taste.
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5Transfer all to a 9x13 baking dish. Top with feta. Bake until sauce is bubbling around edges, about 15 minutes. Let cool slightly and serve.
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